Prepare flax-egg. Using a small bowl, add 1 tablespoon ground flaxseed with 3 tablespoons warm water. Stir until mixed together. Set aside to thicken.
To make the stuffing use one loaf of stale bread. Cube bread with a knife or break apart into 1-inch pieces.
Using a large saute pan, melt butter on medium heat. Add in onions, cook until translucent 6-8 minutes. Add garlic and saute for 1-2 minutes. Add in celery and cook for an additional 6-8 minutes. Stir frequently.
Turn off heat and add the rest of the ingredients, including flax-egg. Stir until ingredients are well mixed.
Place stuffing into a 9 x 12 serving dish. Cook in center of the oven for 25-30 minutes or until top is lightly crisp. Serve.
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Notes
If you're short on time and don't have time to leave your bread out to dry, dry it in the oven instead. Pre-heat oven to 250 degrees. Using a large baking sheet, place cooling racks onto sheet then add bread slices in a single layer onto racks. Cook until bread is dried 45-60 minutes.Even simpler, buy gluten-free stuffing cubes.The fresh herb replacement for Thanksgiving seasoning: 2-4 tablespoons sage (sliced), 1-2 tablespoon thyme (leaves only), 1 tablespoon rosemary(finely chopped)